Blueberry & Lemon Cake

Unable to load

9 Ingredients

3/4 cup milk
2teaspoons icing sugar (for dusting)
2 punnet blueberries
3/4 cup extra virgin olive oil
2 lemons, 1/3 cup juice, zested
120grams light cream cheese, at room temperature
1 3/4 cup self-raising flour
2 eggs
3/4 cup caster sugar

Nutrition per serving

14% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 180°C. Grease a round 18x8cm cake tin and line with baking paper. Place sugar, reserving 1 tbs, and zest in a large bowl. Using fingertips, rub together until well combined.

Step 2 of 5

Add eggs and whisk for 2 minutes or until pale and creamy. Add milk, oil and lemon juice, and whisk until well combined. Sift flour over mixture and stir until combined. Stir in 60g blueberries. Pour into cake tin and bake for 1 hour or until cake is golden and cooked through when tested in the centre with a skewer. Stand for 10 minutes before removing from tin to cool on a wire rack.

Step 3 of 5

Meanwhile, place half of the remaining blueberries in a small saucepan with reserved sugar and cup water. Stir over medium heat until sugar dissolves and mixture comes to the boil. Simmer for 5 minutes or until blueberries soften. Transfer to a bowl and cool.

Step 4 of 5

Beat cream cheese in a bowl until smooth and spreadable.

Step 5 of 5

Split cake through the centre and place base on a serving plate. Spread with blueberry jam and cream cheese. Top with other cake layer. Dust with icing sugar and decorate with remaining blueberries and serve.